My personal battle with raising dough goes on.
I’m never fully pleased about how they turn out, no matter if I use sourdough or yeast; maybe I’m too strict with myself, maybe I just have to keep on trying to have better results.
The mini buns you see here are undoubtedly great, they are a recipe from Gino Fabbri, pastry master and president of the Club de la Coupe du Monde de la Patisserie; I’ve just changed size and the shaping method.
This recipe claims for powder milk, here it’s something not easy to find, the only one I’ve found isn’t exactly powder, more flakes-like: I don’t know if it’s normal but I suggest, in this case, to dissolve it into milk.
- 23.6oz strong flourhigh in protein like manitoba flour we usually use for bread
- 12.6oz milk
- 4.5oz buttersoftened
- 2.3oz powdered milk (the one for cookingnot the baby formula :D)
- 1.1oz caster sugar
- 1.1oz fresh brewer's yeast
- 0.4oz salt
- Melt yeast into part of the milk ( I use a blender) let it rest for a couple of minutes.
- I suggest to melt also the powdered milk as mine was more in flakes than in powder and they wouldn not melt easily into the dough.
- Add to this liquid all the other ingredients and knead untill you have an elastic dough.
- Put it in a bowl covered with cling film and store for 12 hours in fridge.
- Take the dough, make a rectangle with a rollpin tall about 0.15 inch and cut circles of about 2 inches diameter.
- Let them rest untill double then brush with some egg, beated.
- Bake at 390°F for 5-6 minutes.
For my convenience I don't spread dough with a rollpin but roll small loaves of about 0.4 oz.
